Moosewood Lentil Soup
Moosewood Lentil Soup might be a good recipe to expand your main course recipe box. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs 74 cents per serving. One…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Advanced
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Place lentils and water in a soup pot or Dutch oven.Bring to a boil, lower heat to a simmer, and let cook until lentils are mushy (about 45 minutes).
Step 2
Add more water as needed, until the soup is your favorite consistency.
Step 3
Heat oil or melt butter in a medium-sized skillet.
Step 4
Add onion, celery, and carrots, and saut over medium heat for about 10 minutes.
Step 5
Add garlic, salt, pepper, and herbs of your choice, and saut about 5 minutes longer.
Step 6
Transfer to lentils.Stir in wine, if desired, lemon juice and molasses or brown sugar.Taste to correct seasonings, then simmer for
Step 7
At least 15 minutes longer.
Step 8
Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced
Step 9
Scallions or parsley on top, if desired.
Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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